Categories: Desserts
Ingredients
- For crust:
- 1 cup finely crushed chocolate graham crackers (or cookies)
- 4 tablespoons unsalted butter or margarine, melted
- 1 tablespoon granulated sugar
- For filling:
- 16 oz cream cheese, softened
- 1/2 cup peanut butter
- ⅔ cup powder sugar
- 1 teaspoon vanilla
- 2 eggs
- For topping:
- 12oz. semi-sweet chocolate chopped
- 1/2 cup heavy cream
- 1/4 cup chopped peanuts
Directions
-
Preheat the oven to 325 degrees F and line a cupcake pan with paper liners.
-
In a bowl mix together graham cracker (or cookie crumbs), sugar and melted butter.
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Divide crumbs in the cupcake liners and press it on the bootom. Bake for 10 minutes, remove from oven and set aside.
-
In a large mixing bowl, mix together cream cheese, peanut butter, powder sugar and vanilla on medium speed until well combined.
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Beat in eggs (one by one) until evenly combined.Do not over mix it.
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Spoon cheesecake filling over the crusts and bake at 325 F for 20 minutes or until the toothpick comes out almost clean.
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Remove from oven and cool completely.
-
Melt the chocolate and stir in heavy cream. Spoon chocolate ganache on top of each cheesecake. Sprinkle chopped toasted peanuts on top for garnish.
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Store cheesecakes in refrigerator.